• Food Science and Industry
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• v.49 no.3
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• pp.55-61
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• 2016

Even though the food safety system in the United States is one of the best in the world, many millions of people become sick and thousands die from foodborne illnesses caused by any of a number of microbial pathogens and other contaminants. Large recalls of United States Department of Agriculture (USDA) and the Food Drug and Administration (US FDA)-regulated food products due to findings of E. coli O157:H7, Listeria, Salmonella, and other problems occur each year. As the US FDA Food Safety Modernization Act (FSMA) passed in 2011, FSMA will require food processing, manufacturing, shipping, and other regulated entities to conduct an analysis of the most likely safety hazards and to design and implement risk-based controls to reduce or eliminate these hazards. FSMA also mandates increased scrutiny of food imports, which account for a growing share of U.S. food consumption; food import shipments will have to be accompanied by documentation showing that they can meet safety standards that are at least equivalent to those in the U.S. On September 17, 2015, the US FDA published final rules for Preventive Controls for Human and Animal Food and, continuing into 2016, the US FDA intends to finalize the remaining five rules it has proposed to implement FSMA. Among these rules, this article will review and discuss Preventive Controls for Human Food Rule and its components, and suggest how to comply with these FSMA rules as foreign human food and ingredients suppliers to the US.

• 농업기술회보
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• v.51 no.2
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• pp.7-16
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• 2014

올해 쌀 관세화 유예 조치가 끝난다. 1995년부터 2014년까지 20년 동안의 쌀 관세화 유예가 올해로 종료되면서 9월까지 WTO(세계무역기구)에 쌀 관세화 여부에 대한 우리의 입장을 전달해야 한다. 그러나 쌀 관세화에 대한 의견은 팽팽하다. 쌀 관세화 유예조치가 가능하다는 입장과 쌀 관세화를 할 수밖에 없다는 입장이 맞서고 있다. 국회 농림축산식품해양수산위원회는 '쌀 관세화 이후의 쌀 산업전망과 양정 개선' 보고서를 GS&J 인스티튜트를 통해 받으면서 농해수위에서도 썰 관세화 논의를 본격화할 것으로 보이는 만큼 9월까지의 남은 7개월간은 쌀 관세화를 둘러싼 심도 깊은 논의가 예고되고 있다. 이에 본보는 3회에 걸쳐서 썰 관세화의 주요 쟁점 등 쌀 관세화에 대한 찬반양론을 살펴본다.

• Agribusiness and Information Management
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• v.1 no.2
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• pp.119-130
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• 2009

심각한 기후 변화와 증가하는 인구에 따른 전 세계적인 식량 부족 현상으로 농업 분야에서의 자동화는 점점 중요성이 커지고 있다. 특히 우리나라와 같이 농업 인구의 고령화, 해외 수입 농산품과의 가격 경쟁력 향상과 고 생산성 요구가 거센 환경에서는 농업의 자동화는 다가오는 미래가 아니라 반드시 적용하고 해결해야만 하는 필수 요소가 되었다. 농업은 제한된 공간에서 저 노동력으로 최대의 생산성을 얻기 위해서 다양한 최신 학문 영역과의 융합을 시도하고 있다. 이 문서에서는 이에 관련하여 농업과 로봇(자동화) 산업의 결합에 중점을 두고 농업용 로봇과 식물공장의 주요 기술을 소개하고 사례를 설명하는 것을 목적으로 한다.

• Electronics and Telecommunications Trends
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• v.22 no.5
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• pp.108-120
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• 2007

U-헬스 및 센싱기술은 국민의 삶의 질 향상을 위한 첨병역할을 하며 ICT 기술과 함께 의료, 환경 및 보안 기술 등과의 융합화에 의해 그 중요성을 더하고 있다. 테라헤르츠(THz)파는 미개척 주파수 영역에 위치하는 전파 자원으로서 의료, 환경, 보안뿐만 아니라 정보통신, 농식품 산업, 우주천문 등 다양한 과학기술에 적용이 가능한 분야로서 21세기에 들어서 기술의 응용 분야가 다양해지고 있다. 본 고에서는 THz 기술 분야의 연구개발 동향과 시장 전망 및 표준화 전망에 대하여 살펴보고, 특히 U-헬스 및 센싱 기술에 기여할 수 있는 THz 기술의 특징과 전망 그리고 향후 대응전략 등에 대하여 논하였다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.92.2-92.2
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• 2018

빠르고 정확한 글루코오스 농도 측정은 의료, 식품, 환경 등 다양한 산업에서 매우 중요하다. 글루코오스 산화효소를 기반으로 하는 현재 글루코오스 센서는 높은 감도와 선택성을 갖지만 온도변화나 다른 화학물 등 환경에 취약하다는 단점이 있다. 따라서 최근 비효소식 글루코오스 센서에 대한 연구가 활발히 진행되고 있다. 금속-유기 구조체(MOFs)는 금속이온과 유기물 리간드로 구성된 결정성 다공체로, 큰 기공 크기와 비표면적, 안정성 등을 특징으로 갖는다. 대부분의 MOFs는 전기전도도가 낮지만 금속이온의 산화/환원, 리간드의 화학적 개질을 통해 전기화학분야에서도 다양하게 연구되고 있다. 본 연구에서는 글루코오스 농도 측정을 위한 전극촉매로 다양한 금속이온과 리간드로 이루어진 MOFs를 합성했다. 표면분석을 통해 MOFs의 전기화학적 처리 전후의 구조와 성질 변화를 관찰했고 전기화학적 분석을 통해 금속이온과 리간드의 종류가 감도, 선택성 등 글루코오스 검지 성능에 주는 영향을 분석했다. 그 결과 Ni, Co 기반의 MOFs가 글루코오스에 대해 높은 감도를 보였으며 이를 통해 MOFs의 글루코오스 센서로의 응용 가능성을 확인했다.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.628-633
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• 2021

In this study, basic experiments were conducted to improve the quality of muffins using kamut (Triticum turanicum Jakubz) for making products to help improve human health. Kamut powder addition decreased the pH, moisture content, muffin height, and dough yield. Chromaticity measurement of muffins with added kamut powder showed decreased L value, increased a value, and increased b value. Measurement of physical properties showed that the tackiness and cohesiveness of muffins decreased with increasing amounts of added kamut powder, along with increased gumminess and chewiness. ABTS and DPPH scavenging activities were higher in ethanol extracts than in deionized water extracts. Therefore, when making muffins, it is judged that 10 to 15% of kamut powder is most suitable in consideration of physicochemical analysis and antioxidant activity.

• Food Engineering Progress
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• v.15 no.4
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• pp.332-337
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• 2011

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

• Journal of Convergence for Information Technology
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• v.11 no.11
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• pp.327-334
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• 2021

In this study, using the raw data of the 7th Food Consumption Behavior Survey(2019), compare and analyze what factors affect the food delivery service and take-out food expenditure of single-person and multi-person households. It was found that women(especially women in single-person households), have a high tendency to pursue safety preference versus price. In the future, Korea's population structure is expected to steadily increase single-person household and elderly households, and women's participation in economic activities is expected to continue to increase. In addition, the food delivery market has more than doubled compared to the previous year in 12 cities and provinces out of 17 cities and provinces nationwide with Covid-19, especially in the non-capital area, making it has become a universal service nationwide. Therefore, the growing home meal replacement market needs marketing strategies to secure and emphasize food safety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.826-833
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• 2008

The effects of porphyran-chungkookjang on cytotoxicity of human normal cell line (BJ) and human cancer cell lines (AGS and HT-29) were examined. Porphyran, which was prepared from laver (Porphyra yezoensis), decreased the viability of the cancer cells, however, it did not affect the viability of normal cells. Porphyranchungkookjang was prepared by the addition of 5% (w/w) porphyran into chungkookjang which was fermented by starter, Bacillus subtilis DJI. The cytotoxicity effects of the chungkookjang and porphyran-chungkookjang were evaluated with MTT assay. The methanol and the water extract of porphyran-chungkookjang at 1.0 mg/mL showed $23{\sim}38%$ decreases in proliferation of cancer cells (AGS and HT-29). However, the methanol and the water extracts of porphyran-chungkookjang did not inhibit the growth of normal cell. Moreover, the methanol extract of porphryan-chungkookjang at 1.0 mg/mL showed $1.2{\sim}1.5$ fold higher anticancer effects than that of the chungkookjang.

• Food Engineering Progress
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• v.13 no.2
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• pp.92-98
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• 2009

An investigation was carried out to study the effects of extraction, heat treatment, and storage temperature on functional ingredients of onion. Extracts of onion paste and freeze dried onion were prepared by treatments with several solvents including hot water, methanol, and ethanol, and then contents of functional ingredients such as total phenol, flavonoid, quercetin, and thiosulfinate were determined. The highest levels of functional ingredients were observed in samples extracted using water at 100$^{\circ}C$ or ethanol. The skin extract contained 60-fold more quercetin than onion paste extract, whereas no thiosulfinate was detected in onion skin extract. Heat treatment of onion extracts at 60, 80, 105, and 121$^{\circ}C$ did not effect on the levels of all functional ingredients tested. During four-week storage, the levels of total phenol, flavonoid, and quercetin were not significantly changed regardless of storage temperature. However, the total thiosulfinate was rapidly reduced as the storage temperature increased.